Joshua McFadden

Yet another cookbook that I have preorder after thumbing through the digital arc from NetGalley.

I was more than impressed with how well this book is laid out, the beautiful photography, the recipes and the fact that it is filled with plenty of gluten-free grains. Yes there is a section on wheat, but there is also millet, brown rice, wild rice, buckwheat, corn, oats.... They all get their own section. What I love most, besides the delicious looking recipes, is the fact that each section show more talks about the grain itself. What it tastes like, the weight per cup, the water ratio. All of these small details put this book ahead of all the others I've seen. As someone who mills their own grain, having those weights per cup is invaluable to me, it saves me time from looking them up.
There are both sweet and savory dishes in here. Full meals, to sides, to appetizers, to dessert. Simple and easy to follow without super weird or difficult to source ingredients. Oh and a picture for each recipe which I love. If you're looking for a good introduction to whole grains and how to use them, then this is the book for you. show less

I loved this book. Checked it out of the library because I'd read a few favorable reviews, and liked it so much I've bought a copy. The full-page color photos are mouthwatering, the recipes are easy to follow yet different enough to warrant another cookbook on my shelves, and the chef/author's enthusiasm and knowledge make this more than a collection of recipes. The concept is to cook using the freshest produce available, hence cooking seasonally (and he's divided it into 6 instead of 4 show more seasons). This is not a vegetarian cookbook (lamb, chicken, beef & fish are all included) but the majority of the recipes are vegetarian or can be easily adapted. show less

I am working my way through this cookbook and everything is so tasty!! I love that there are very few meat recipes. The pictures are great but hot damn if you are a gardener there are so many options for every part of the harvest season. It's not easy to find a variety of really great parsnip recipes...or chard...or celery root but this book has them and they are fantastic!!!

Six Seasons is full of recipes showcasing the beauty of fresh produce, mainly vegetables. Joshua McFadden has such respect for the ingredients that every recipe seems well thought out, and directions are thorough and very well written. This is not a vegetarian cookbook, although the recipes focus on vegetables, they often include meat.

The skill level required ranges from simple (one ingredient sauces and twists on basic classics like Carbonara and Frittata) to more challenging (yet not show more discouragingly so) recipes with more ingredients and steps. The flavors in the recipes make sense, and many are classic combinations amplified with some added extra zing.

The book is divided into six seasons, per the title, and further divided into vegetables in each season. First, how to choose, care for, and prepare the vegetables is explained, and then a few recipes are provided for each vegetable. The seasons included are Spring, Early Summer, Midsummer, Late Summer, Fall and Winter.

I loved the care with which the vegetables were treated. And the strong fresh from the garden vibe. And I want to try about half of the recipes in the book. This is definitely worth checking out. Highly recommended for home chefs who love fresh produce.

**eARC Netgalley** show less